I am very happy to see that hiking/camping/canoeing is not ALWAYS about the lightest weight, the most miles or the greatest views. It is also about the time in camp. I don't hike more than ten hours in any one day. That leaves about 14 hours in camp to do the things that add comfort and relaxation to my outings. A twenty-forty minute cook time is about right for making supper. There is no hurry.
The Mac & Cheese looks real good. I'll have to try that this weekend.
I'll swap you, here is one I use:
I never thought of fry-baking as anything more than simply frying. One of my favorites is fried biscuits. A small ammount of relativly dry dough is made (usually a 1/4 cup of bisquick is enough for one) with a squirt of olive oil. This is flattened (rather thin, no more than 1/2") and dropped into my heated and oiled (~1 tsp olive oil) pot. This is cooked on very low, as you mention, with the top on. Often, I will use a piece of aluminum extra-large foil over the pot, sort of like a "top hat" or "turkish fez" to hold a more even heat. It rarely sticks badly, but, my spoon acts as a spatula, if it does. The trick is to swirl the bisquit in a hot pan with the hot oil as you put it in, as you mention. 5-8 minutes later I flop it to the other side to brown. I often make a trail stew/soup right after, it cleans up the pan very well if it does stick a bit, and, picks up any oil left in the pot.
This forms the basis for all sorts of goodies on the trail. Cinnimon & sugar make desert or a breakfast "roll." A tablespoon of cocoa folded in the center makes a different, but tasty, roll. Sometimes I make fritters from rehydrated veggies for lunch, but they rarely make it to lunch...more like an evening snack. Adding diced meats (salami, peperoni) makes a good meal. Cheese is always good. A stick of mozzerella rolled un the center adds a lot of flavour. Parified butter usually gets squirted on, both for flavour and calories. Dunking in coffee or cocoa is not allowed, ha, ha.
Suppers may take a while, compared to "boil and dump" and I go through an extra half ounce of fuel cooking both, accounting for my rather large fuel usage. Hey, without a few luxuries... Cooking outdoors makes everything taste better. My stomach can attest to that!